Applefest == CabinCider 2010!

Published at: 07:10 pm - Saturday October 02 2010

Well its that time of year again!  Got all fat off of apple brats, apple pie, apple crisp, apple pie squares, apple beer, apple cider..  I’m sure I can bore you for hours on all the apple things I ate today at Bayfield AppleFest.  Anyways its time to post the annual cabin cider 2010 recipe so I don’t forget it in a year like I did last year.  I’ve been super lazy in making them and just use whatever yeast I have laying around.  Which is usually the Danstar samples I get at the yearly National Homebrew Conferences.  Just can’t seem to remember is last  year was Danstar Windsor, Nottingham or Munich.  This year however it is going to be Munich.  I got the HodgeWiki fixed again so you can go there for the recipe:  http://hodgegoblin.net/wiki/index.php?title=Cabin_Cider_2010

Stay tuned.. I bought enough apple juice for a batch of New England cider since last batch got another medal in NHC first round.

~Hodge

Posted in: beer, everything else by Hodgepodge No Comments

Smoked fish nom nom nom

Published at: 06:10 pm - Saturday October 03 2009

So I smoked up the lake trout that Richard and I caught while fishing on Lake Superior.  Makes me want to go fishing out there more often so I can make some more!  The recipe I used called for good cognac which if you know me I don’t really have just laying around.  So instead I used a little bit of my delicious Ron Zacapa Centenario 23 year old rum.  Check out the recipe below.

smoked

Recipe: Smoked Trout

Ingredients

  • 40 oz cold water
  • 3/4 cup kosher salt
  • 1 cup brown sugar
  • 4 oz Ron Zacapa Centenario 23
  • 4 oz honey
  • 1 lemon juiced
  • 1/4 cup dried onion flakes
  • 4 cloves garlic, chopped

Instructions

  1. Mix all ingredients well until salt is dissolved.  I put some of the water in a measuring cup with the honey and microwaved for a little bit so make it dissolve a little easier.
  2. Cut salmon/trout/fish into manageable pieces and place in a ziploc bag.  I use freezer bags as they tend to leak less.
  3. Pour brine mixture ontop of fish pieces ensuring all pieces are covered.
  4. Remove air from bag, zip it up, place it in a large bowl and refrigerate for 12-24 hours.
  5. Remove fish from brine, lightly rinse under cold water and pat dry with papertowel.
  6. Place dried pieces of fish on smoker trays and air dry until a nice pellicle is formed(fish feel sticky to the touch).
  7. Smoke in your preferred method.

Bradley Smoking Instructions

  1. Preheat Bradley smoker for one hour to 190-195*F (Preheat because temp of smoker will drop when you add the cool fish)
  2. Place racks of fish into smoker and adjust temp to 110*F
  3. Load 2-3 hours worth of pucks into the smoker(6-9 pucks)
  4. After one hour increase temperature to 140*F
  5. After another 2 hours increase temperature to 175*F
  6. Cook until fish reaches the desired doneness or 140*F internal temperature, 45 minutes to 1.5 hours.
  7. Eat right away warm or it gets better after sitting in the fridge for 24 hours.
Posted in: everything else, Smoker by Hodgepodge No Comments , ,

Moving junk from hodgeWiki database

Published at: 08:09 pm - Sunday September 27 2009

3814770919_097448ff47So sad that the hodgeWIKI has died a horrible death. Seems the only way I can get the data out is to export it into XML files that make my eyes bleed. I’ll slowly be moving the recipes and other information over here slowly. Can’t decide on how I really want to do it so some stuff my appear and disappear. Let me know if you like anything.

So here is another post, are you happy now?  Barely made the once a month minimum!

Hodge

Posted in: everything else by Hodgepodge No Comments , ,

So I finally did it…

Published at: 05:08 pm - Wednesday August 12 2009

Well looks like I finally retired the wikihodge, after the upgrade screwed up all the entries.  Maybe its for the best not having that stupid mediaWiki page.  It was insecure and couldn’t hide data without the world being able to see it.  Lets not forget all those hacks I had to do just so random people off the street couldn’t update my posts.

So here we are now, fresh new wordpress install and everything is back to normal.  No more crappy error messages every time you go somewhere… at least not  yet!  Who knows maybe I’ll do the whole blogging thing, it doesn’t’ seem too hard.  All you do is update once or twice every six months and everyone’s happy.  I’m stopping there on a good note and there’s a picture of a goat riding a horse for you.

Hodge

Posted in: everything else by Hodgepodge No Comments , ,

Chicken sun-dried tomato

Published at: 08:11 pm - Monday November 17 2008

Delicious sausage with fresh basil, tarragon and sun-dried tomato.  Still not 100% happy with this recipe so check back for an update.

Recipe: Chicken sun-dried tomato sausage

Chicken Sun-dried Sausage

Ready to cook and enjoy

Ingredients

  • 4.25 lb. Chicken thighs
  • .75 lb. Bacon
  • 8 oz Sun-dried Tomatoes (approx. two 6oz jars drained)
  • 2 Tbs Salt
  • 5 Tbs Basil, fresh
  • 1 Tbs Tarragon, fresh
  • 2 Tbs Roasted Garlic
  • 1 Tbs Ground Coriander
  • 1 Tbs Coarse Black pepper
  • 1/2 cup White wine

Instructions

  1. Cube all the meat so it will fit into your grinder and chill in the freezer for 30 minutes
  2. Grind the meat through a Coarse plate.
  3. Mix ground meat with salt and set aside in the refrigerator for at least 1 hour.
  4. Mix the spices and wine in a blender
  5. Coarsely chop the basil, tarragon, garlic and tomatoes, then mix with spices.
  6. Pour the spice mixture over the ground meat and mix well.
  7. Stuff into hog casings and link.
  8. Bag, tag and freeze.
Posted in: Sausage by Hodgepodge No Comments ,

Breakfast Sausage

Published at: 07:11 pm - Friday November 16 2007

A very delicious breakfast sausage, nice and light not overdone on the spices. Could probably use a little bit of crushed red pepper to kinda spice it up a bit.

Breakfast Sausage

Ingredients

  • 1lb Pork, cubed
  • 1 tsp Kosher Salt
  • 1/4 tsp Fresh Ground Pepper
  • 1/2 tsp Rubbed Sage
  • 1/8 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Thyme
  • 1/4 tsp Sweet Paprika

Instructions

  1. Cube meat so it will fit into meat grinder, then chill in freezer for 30 minutes
  2. Grind pork through a 3/16″ plate
  3. Mix all other ingredients in bowl and then sprinkle onto ground meat mixing throughly with your hands
  4. Place meat in freezer for 30 min
  5. Grind through 1/4″ plate You can now stuff into cute little breakfast links or bag it and freeze it in patties
Posted in: Sausage by Hodgepodge No Comments , ,